Nothing tastes better than homemade ice cream on a warm day. I have fond memories of homemade ice cream on the Fourth of July each year. We took turns cranking that godforsaken handle until the reward was ready. Creamy, vanilla ice cream that tasted nothing like the store bought imposter!
I was inspired by my own post last week on espresso with lemon peel. How would ice cream with espresso and lemon be? Um, heaven, folks. Heaven.
Blend 4 eggs with 1 cup of sugar and 2 cups of goat’s milk together in a sauce pan and heat over medium low whisking the entire time.
Whisk until it starts to thicken into a custard and coats the back of a spoon.
Remove from heat and let cool some. Add 2 more cups of goat’s milk and 2 teaspoons of vanilla extract.
Add 1 Tablespoon of ground, good coffee, and 1 teaspoon of lemon zest.
Let cool overnight in refrigerator.
Process according to manufacturer’s instructions depending on what kind of ice cream maker you have. Doug bought me a hand cranked (so much easier than the one of my childhood though) ice cream maker that we use.
You can freeze it some more in another container if you would like. But I rather like soft serve ice cream.
Maryjane’s and my lunch yesterday was this ice cream with cashews, strawberries, bananas, and thin crackers to dip into the last of the melted ice cream. Lunch is good at Grammie’s house!